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Categories:
red potatoes olive oil salt hickory smoked bacon red onion white wine vinegar sugar Italian parsley blue cheese
Viewed: 23 - Published at: 4 years agoIngredients
- 4 lbs red potatoes, scrubbed, cooked until almost tender, drained & sliced in half
- 1/4 cup olive oil
- Salt & pepper
- 3/4 lb. hickory smoked bacon
- 1 large red onion, finely sliced
- 1/4 cup plus 2 tbl white wine vinegar
- 1 tbl sugar
- 1/4 cup chopped italian parsley
- 1 cup crumbled blue cheese
Method
- 1. Preheat grill.
- 2. On stove, cook bacon until crisp. Remove to a plate lined with paper towels. Let cool & crumble.
- 3. Cook potatoes on stove in boiling water until almost tender.
- 4. Toss potatoes with olive oil & season with salt & pepper to taste.
- 5. Grill potatoes cut side down for 3 minutes. Turn over & continue grilling for 2-3 minutes. Place in a large bowl.
- 6. While potatoes are cooking, remove all but 2 tbl of bacon fat from the pan. Add the onions & cook until soft, 5-6 minutes.
- 7. Add 1/4 cup olive oil, vinegar & sugar and cook until sugar is dissolved.
- 8. Pour the onion mixture over the potatoes, add the crumbled bacon & parsley & toss to combine, season with salt & lots of black pepper.
- 9. Sprinkle with the crumbled blue cheese.
